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Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. However, we do not always have the time or the power that this type of lifestyle involves. At the end of the day, the majority of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be delighted to discover that becoming healthy doesn't have to be hard. If you are diligent you'll get all of the activity and healthy food choices you need. Here are some simple ways to get healthy.
Take the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if you do live or work on one of the top floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Most people will decide to be idle and take an elevator instead of getting exercise on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day--can be a great improvement to your system.
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We hope you got insight from reading it, now let's go back to spicy chickpea and mushroom loaf (vegan) recipe. You can cook spicy chickpea and mushroom loaf (vegan) using 11 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Spicy Chickpea and Mushroom Loaf (vegan):
- You need 1 of large brown onion.
- Take 4-5 cloves of garlic.
- Prepare 1 of medium carrot.
- Prepare 2 of celery stalks.
- Provide 10-15 of large button mushrooms.
- Prepare 1 can of chickpeas, drained and rinsed.
- Take 3 of oven roasted tomatoes.
- Get 5-10 of birds eye chilli to taste..
- Use 2-3 sheets of vegan puff pastry.
- Take to taste of lime juice.
- Take of coconut oil for the pot.
Steps to make Spicy Chickpea and Mushroom Loaf (vegan):
- Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree..
- Heat coconut oil in a medium saucepan over low-medium heat..
- Add onion and garlic to the pot and sauté on a low heat until almost translucent..
- Add carrot and celery to the onions and garlic. Stir occasionally until tender..
- Add tomatoes and chilli to the pot and stir through..
- Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn..
- Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency..
- Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop..
- Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix..
- Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown..
- Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble..
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